Place the stock and wine in a saucepan and bring to the boil and then immediately reduce to a gentle simmer. Heat the butter in a saucepan and gently cook the onion and garlic. Add the rice and stir to coat the grains for a minute or so.

Add a ladle of chicken stock and stir until stock is absorbed. Add another ladle and continue to cook in this way until all stock is absorbed and the rice is tender – approximately 20 minutes.

Stir the parmesan, lemon juice, lemon rind and parsley through the risotto then fold in Meal Maker Shredded, Sliced or Diced Roast Chicken and cook a further minute or two. Season to taste with salt and freshly ground black pepper.